Vanilla Bean Crème Brûlée Cheesecake Cupcakes (Print version)
Mini vanilla bean cheesecake cupcakes with graham crusts and a crisp brûléed sugar topping.
# Ingredients:
For the crust
01 -
1 cup (115 g) graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
4 tablespoons (56 g) unsalted butter, melted
04 -
Pinch of fine salt
For the cheesecake filling
05 -
16 oz (455 g) full-fat cream cheese, softened
06 -
1/2 cup (100 g) granulated sugar
07 -
2 large eggs, room temperature
08 -
1/2 cup (120 g) sour cream, room temperature
09 -
1/4 cup (60 ml) heavy cream
10 -
1 vanilla bean, split and seeds scraped, or 1 tablespoon vanilla bean paste
11 -
1 teaspoon vanilla extract
12 -
1/4 teaspoon fine salt
For the brûlée topping
13 -
1/4 cup (50 g) granulated sugar, plus more if needed
# Instructions:
01 -
Heat the oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners.
02 -
Mix graham cracker crumbs, sugar, melted butter, and salt until evenly moistened. Press about 1 tablespoon firmly into each liner.
03 -
Beat cream cheese and sugar until smooth. Add eggs one at a time on low speed, then mix in sour cream, heavy cream, vanilla bean seeds, vanilla extract, and salt just until combined.
04 -
Divide the filling over the crusts, filling each cup about three-quarters full. Bake for 20-24 minutes, until edges are set and centers still wobble slightly.
05 -
Cool the cupcakes in the pan for 30 minutes, then refrigerate until fully cold and firm, at least 2 hours.
06 -
Just before serving, sprinkle about 1 teaspoon sugar over each chilled cupcake. Torch in steady circles until the sugar melts and turns amber, then let harden for 2 minutes.
# Good to know:
01 -
Makes 12 cheesecake cupcakes.
02 -
Plan for at least 2 hours of chilling before torching.
03 -
Torch the sugar topping shortly before serving for the best crack.